Dilly Casserole Bread

Mary Murray sent this recipe to Mom back in the fall of 2007. In her email she said that her love of onions outweighed her not so much love of dill.


1 env. active dry yeast
1/4 c. warm water
1 c. cottage cheese
2 T. sugar
1 T. dried minced onion
2 T. butter, divided
2 t. dill seed
1 1/2 t. salt, divided
1/4 t. baking soda
1 egg, beaten
2 1/4-2 1/2 c. all purpose flour

Soften yeast in very warm water, about 110-115 degrees. COmbine cottage cheese, sugar, onion, one tablespoon butter, dill seed, one teaspoon salt, baking soda, egg, and yeast mixture in a medium bowl. Add flour to make a stiff dough. Cover and let rise until double in size. Punch dough down. Place in a greased 9"x5" bread pan. Let rise again fr 40 minutes or until double. Bake at 350 degrees for 35-40 minutes, or until golden. Brush with remaining butter, sprinkle lightly with remaining salt. Makes 1 loaf.

We loved this bread! Big Chub said it reminded him of bread he had in Italy (which he is always looking for). Little Chub kept wanting more. When we make it again we will probably shape it into rolls, only because it is easier for us to eat rolls than a loaf. The dough was really soft and had a very smooth texture, especially after it was baked. I think the baking soda and eggs contributed to that.

I cheated while making this recipe and just put everything in our bread make on the dough cycle. Once it was done mixing and rising, I took it out and put it in a loaf pan to bake. The one problem I had was that I used our smaller metal pan so there wouldn't be any cooking issues with our larger glass bread pans. The top of the loaf was way out of of the bread pan, but clearly that was my own fault.

On a side note, this letter was printed on the back of a letter/email that Mom wrote to me while I was on my mission. It was fun to see what was going on at the time Mom got this recipe. I guess it was fitting that I was the one who got to make this recipe.